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The Taste of Britain Curry Festival travels to India this summer, beginning on August 23 at the Hyatt Regency Hotel in Kolkata, with seven British chefs producing around seventy dishes.

Editor of Curry Life Magazine and Director of the Festival Syed Belal Ahmed said at the press launch of the festival “It might sound a little odd taking curry to its birthplace but the festival has had an enthusiastic reception in the past from countries as far afield as America, Bangladesh, Malaysia, Spain, UAE and Eastern Europe”.

The Prime Minister, David Cameron, was quoted as saying in support of the festival, "Curry, which of course originated in the Indian sub-continent, is now one of the most popular foods in the UK and has become part of the British way of life. And those involved in the industry on our high streets boost local economies and contribute to local communities."

"Our shared passion for curry, as with cricket and business, only goes to reinforce the close ties between our countries".

The festival, now in its tenth year, will see Michelin star British chef Dominic Chapman among the acclaimed team of chefs heading to India.

These are three example recipes from three of the chefs taking part in the Festival.


Green Herb Chicken
Recipe by Chef Kaysar Ahmed


500g Chicken breasts (4 whole)
2 Onions diced
3g garlic ginger paste
10g Fresh Coriander chopped
10g Fresh mint chopped
10g fresh baby spinach chopped
1no green pepper
3no fresh green chilli chopped
5ml mustard oil
1tsp whole mustard seeds
5g spring onions
salt to taste


  • Heat a little mustard oil in a pan, add the diced onions, garlic ginger paste, chopped coriander, mint, baby spinach, green pepper, fresh green chilli, whole mustard seeds and salt to taste.
  • Cook for 5 minutes until ingredients are cooked and turn into a paste.
  • Flatten the chicken breasts using a mallet.
  • Cover the chicken with half of the cooked sauce, fold the breasts into rolls and grill for 5 to 10 minutes until the chicken is cooked.
  • Cut the cooked chicken rolls into 3 or 4 pieces and serve with the remaining sauce, garnished with spring onions.

Serves 4


Chicken Tikka Masala
Recipe by Chef Jamal Uddin Ahmed


500g Chicken breast cubes

5g Garlic paste
5g Ginger paste
Salt to taste
3g Garam masala powder
2g Turmeric powder
2g Zeera powder
2gCoriander powder
Lemon juice of 1 lemon
1tsp Mint sauce
80gThick yogurt
5gMustard oil

Tikka masala sauce:

50g Wet tamarind
100g Peeled tomatoes
5g Garlic paste
5g Ginger paste
70g Chopped onions
Salt to taste
15ml Fresh cream
10g Almond powder
10g Sugar
1g Turmeric powder
3g Zeera powder
2g Coriander powder
10g Chopped coriander
20g Butter


  • To marinade thoroughly mix the chicken cubes with the marinade spices and leave for 2 hours.
  • Cook the marinated chicken cubes in a pre-heated oven for 15 to 20 minutes at 200°C or gas mark 6 and keep to one side.
  • To make the Tikka masala sauce heat butter in a pan, add garlic and ginger paste and cook until golden brown.
  • Add onions and salt and cook until brown.
  • Add the powder spices along with the peeled tomatoes and cook until the spices are done.
  • Now add the tamarind pulp, sugar, almond powder and cook for a further 4 to 5 minutes.
  • Add the cooked chicken cubes to the sauce and simmer for 4 to 5 minutes.
  • Finish with cream and fresh coriander and serve hot.

Serves 4


Naga Chicken Balti
Recipe by Chef Allam Shah Ullah


400g boneless chicken
200 grams Chopped Onions
100 grams Capsicum
150g Fresh Tomatoes
15g Garlic & Ginger Paste
2g Garam Masala
2g Naga Chilli Paste
3g Turmeric Powder
2g Cumin Powder
3g Coriander Powder
3g Tamarind sauce
3g Sugar
20g Oil
Salt to taste
Fresh chopped coriander for garnishing


  • Cook the onions in the oil until golden brown.
  • Add the garlic and ginger paste and cook for a further 2 minutes.
  • Add all the spices, garam masala, turmeric, cumin and coriander and cook the masala.
  • Add the tomatoes and cook for a further 5 minutes.
  • Add the chicken and cook for 10 minutes.
  • Add the tamarind sauce, sugar, naga chilli paste and salt and cook for 5 minutes or until the chicken pieces are cooked and tender.
  • Remove from the heat and add chopped fresh coriander and serve with hot with rice or naan . . . or both.

Serves 4

To find out more about the Taste of British Curry Festival visit www.facebook.com/CurryLifeMagazine

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